Simple Strawberry Yogurt Muffins

We love these strawberry yogurt muffins! They are moist, flavorful, and simple to make. Yogurt guarantees a light and airy texture, while fresh strawberries make these muffins taste amazing.

Simple Strawberry Yogurt Muffins

Related: See 12 must-try muffin recipes our family makes over and over again!

How to Make Strawberry Yogurt Muffins

These strawberry muffins are perfect for breakfast, mid-morning, or an afternoon snack. They’re packed with strawberries and yogurt. You can use plain, but for even more flavor, try strawberry yogurt. The muffin batter comes together quickly and requires no fancy equipment. Just a couple bowls, a whisk, and a spoon. You might also enjoy these chocolate muffins with strawberries mixed into the batter.

Strawberry Yogurt Muffins

Make the muffins by combining flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine strawberry yogurt with an egg and melted butter. Combine the wet ingredients with the dry, then add lots of fresh strawberries.

Adding the strawberries to the muffin batter

When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.

Once the strawberry muffins have cooled, we make a quick vanilla glaze to drizzle over the tops. And that’s it, easy strawberry yogurt muffins. We hope that you try them soon!

Adding the vanilla glaze to strawberry muffins

Simple Strawberry Yogurt Muffins

  • PREP
  • COOK

These yogurt muffins come together quickly and are packed with strawberries. When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.

Makes 14 to 16 muffins

You Will Need

Strawberry Muffins

1 ¾ cups all purpose flour

3/4 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 cup strawberry yogurt

1 large egg

6 tablespoons unsalted butter, melted and cooled

1 cup roughly chopped strawberries

Vanilla Glaze

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1 to 3 teaspoons milk


  • Make Batter
  • 1Heat oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners or spray with non-stick cooking spray.

    2In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.

  • To Finish
  • 1Fill muffin cups about three-quarters full. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.

    2To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins, then wait 5 to 10 minutes until it sets.

Adam and Joanne's Tips

  • Frozen strawberries: Thaw frozen strawberries then dice. These can be substituted for fresh strawberries in the recipe above.
  • Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1 muffin (16 total) / Calories 142 / Total Fat 5g / Saturated Fat 3g / Cholesterol 24.3mg / Sodium 105.6mg / Carbohydrate 21.4g / Dietary Fiber 0.6g / Total Sugars 10.3g / Protein 3.2g
AUTHOR:  Adam and Joanne Gallagher

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

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53 comments… Leave a Review
  • Stephanie June 13, 2022, 10:27 am

    These muffins were really yummy. I made the recipe just like it said and it turned out great.

  • Kamryn May 8, 2022, 8:48 pm

    OMG I loved it so much. me and my grandmother made them and it was super delicious and really easy to make this made my day 🙂

  • Steph March 15, 2021, 10:22 am

    It was soooo delicious. Taste exactly the same even on the next day.

  • Julia January 8, 2021, 8:16 am

    Thanks for the recipe! Just made these and they turned out delicious! Loved the tender crisp edges! Hoping they will freeze well. Some substitutions based on ingredient availability: subbed 3/4 almond flour for 3/4 cup flour and added an egg white; subbed 1/3 c frozen mixed berries for 1 c fresh strawberries. I also followed the earlier comment that reducing sugar to 1/2 cup worked out for them. It worked for me, too.

  • Gwen Houwers February 2, 2020, 3:19 pm

    Delicious muffins!! I used 1.3 cups of quark and added 1/2 cup of coconut. I didn’t have unsalted butter so used salted but didn’t add the extra salt. It made 12 good sized muffins. Two big thumbs up from my kids!! Will be making again for sure.

  • Jenna January 31, 2020, 6:17 am

    I make these muffins all the time, most of the time I don’t add the fresh strawberries and they are still delicious. My family request them all the time. It’s such a great recipe

  • Josefine December 8, 2018, 4:39 am

    These were nice 🙂 Only made 9 larger muffins though. Only had half the required amount of strawberries. Used wild-berry drinking yogurt, and 2/3 of the sugar. Didn’t have butter, so I used a mix of coconut oil and sunflower oil. Turned out sweet and moist. Didn’t need any glaze. Think I will add frozen blueberries and almonds next time 🙂 Baked in muffin tray on 200 Celsius Hot Air oven for 20 min.


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